What would Thanksgiving be without an appetizer? Ok, I’ll admit that just snacking on the food is an appetizer to me, but I decided to help you more formal folks. I found a great recipe for stuffed mushrooms. I served these at a recent pot luck and got rave reviews! I have never had a stuffed mushroom quite like this but they were good!

The Christmas shopping season is in full swing. With Black Friday just around the corner we’re challenging everyone to spread a little holiday cheer of their own. On Thursday night or Friday morning as you’re out waiting in lines for the killer deals at all the Black Friday sales, take some type of Camp Chef product along with you and brighten someone’s day (or night) with som

With the uncertainty of what life has been tossing at us as of late there seems to be an increase in the participation of canning. So back by popular demand is a blog on how at my house we bottle meat. This should be archived in some area of the web sight so you can refer to it. Bottling meat is fairly simple processes, with the most critical area being watching the temperature.

I’ve seen several methods and orientations for cooking a turkey in a Dutch Oven. However in 13 years at Camp Chef….I’ve never prepared one, in one. I’ve deep fried them, used the Ultimate Roaster, Keg Roaster, Smoke Vault, standard oven methods but never in a Dutch/Camp Oven. So come along while I give this a whirl and we will see how we do.